Veronica CALADO

Papers 6

CONTENTS OF CHLOROGENIC ACIDS IN COURSE, MEDIUM AND FINE GROUND COFFEES BREWED BY DIFFERENT METHODS
Bioactive Compounds and Functional Foods

Nátaly Redua ; Veronica CALADO ¹ ; Adriana Farah ² ; Izaura Bastos

¹ Universidade Federal do Rio de Janeiro, Escola de Química ;

² UFRJ - Instituto de Nutrição Josué de Castro / Universidade Federal do Rio de Janeiro

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43667
EXTRACTION OF COFFEE PHENOLIC COMPOUNDS IS AFFECTED BY ROASTING
Food Analysis

Nátaly Redua ; Veronica CALADO ¹ ; Adriana Farah ²

¹ Universidade Federal do Rio de Janeiro, Escola de Química ;

² UFRJ - Instituto de Nutrição Josué de Castro / Universidade Federal do Rio de Janeiro

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43423
MECHANICAL PROPERTIES OF FLEXIBLE FILM BASED ON STARCH AND PASSION FRUIT MESOCARP FLOUR ADDED OF NANOPARTICLES
Food Packaging

Talita A. Nascimento ; CARVALHO, C.W.P. ¹ ; Veronica CALADO ²

¹ Embrapa Food Technology ;

² Universidade Federal do Rio de Janeiro, Escola de Química

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42937
INFLUENCE OF HEATING OF OLIVE OIL AND VEGETABLE OILS ON THE DIFFERENCIAL SCANNING CALORIMETRY (DSC) CURVES.
Food and Nutrition

[email protected] ; Veronica CALADO ¹ ; Emília Akil ²

¹ Universidade Federal do Rio de Janeiro, Escola de Química ;

² Laboratório de Bioquímica e Nutricional de Alimentos / Universidade Federal do Rio de Janeiro

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42835
INSTANT SOY COFFEE BEVERAGE: CHEMICAL STABILITY AND BIOACTIVE
Food Processing

Adriana Farah ¹ ; Ilana Felberg ² ; Veronica CALADO ³ ; Aline Tocci ⁴ ; Carvalho, L.M.J. ; Sidney Pacheco ⁵ ; ROSEMAR ANTONIASSI ⁶ ; [email protected] ; Donangelo, C.M.

¹ UFRJ - Instituto de Nutrição Josué de Castro / Universidade Federal do Rio de Janeiro ;

² Embrapa Agroindústria de Alimentos ;

³ Universidade Federal do Rio de Janeiro, Escola de Química ;

⁴ UNILA ;

⁵ Bolsista produtividade CNPq / EMBRAPA ;

⁶ Universidade do Estado de Santa Catarina

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42651

XVI World Congress of Food Science and Technology - IUFoST

CONTENTS OF CHLOROGENIC ACIDS IN COURSE, MEDIUM AND FINE GROUND COFFEES BREWED BY DIFFERENT METHODS

EXTRACTION OF COFFEE PHENOLIC COMPOUNDS IS AFFECTED BY ROASTING

MECHANICAL PROPERTIES OF FLEXIBLE FILM BASED ON STARCH AND PASSION FRUIT MESOCARP FLOUR ADDED OF NANOPARTICLES

INFLUENCE OF HEATING OF OLIVE OIL AND VEGETABLE OILS ON THE DIFFERENCIAL SCANNING CALORIMETRY (DSC) CURVES.

INSTANT SOY COFFEE BEVERAGE: CHEMICAL STABILITY AND BIOACTIVE

Co-authors (15)

CARVALHO, C.W.P.

Adriana Farah

Carvalho, L.M.J.

Sidney Pacheco

Donangelo, C.M.

Ilana Felberg

Emília Akil

Talita A. Nascimento

Nátaly Redua

Mariana Monteiro

Aline Tocci

ROSEMAR ANTONIASSI

[email protected]

[email protected]

Izaura Bastos

Publications in other proceedings